Creamy strawberry cheesecake with chocolate biscuit base

Name: Creamy strawberry cheesecake with chocolate biscuit base
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Oil for the mould bottom - 100 g butter; 300 g Chocolate cookies with hazelnuts; 3 fresh eggs (Gr. M); 800 g Double cream cheese (room temperature); 100 g + 200 g + 4 teaspoons sugar; 30 g Cornstarch; 425 g Whipped cream; 50 g Milk chocolate; 300 g Strawberries; 2 TABLESPOONS Lemon juice; 1 package Vanillin sugar; 1 large freezer bag; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Oil for the mould bottom - 100 g butter
300 g Chocolate cookies with hazelnuts
3 fresh eggs (Gr. M)
800 g Double cream cheese (room temperature)
100 g + 200 g + 4 teaspoons sugar
30 g Cornstarch
425 g Whipped cream
50 g Milk chocolate
300 g Strawberries
2 TABLESPOONS Lemon juice
1 package Vanillin sugar
1 large freezer bag
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
The day before, spread a well-closing springform pan (26 cm Ø; approx. 8 cm high) thinly with oil on the bottom. Melt butter. Put the cookies into a freezer bag, close the bag. Crumble the cookies with a rolling pin.
2
Mix cookie crumbs and liquid butter. Pour into the mould and press down as a cake base. Chill for about 30 minutes.
3
Seal the springform pan (see photo on the right) so that no water runs into the pan. Separate the eggs for the cheese cream. Mix 200 g cream cheese, 100 g sugar and starch with the whisks of the hand mixer at low speed for about 3 minutes.
4
Then stir in the rest of the cream cheese. At the highest setting, briefly stir in 200 g of sugar and then stir in egg yolk. Beat the egg whites until stiff and add 2 tsp. sugar. Whip 175 g cream until stiff.
5
Fold the cream and beaten egg white into the cheese cream one after the other. Spread into the mould on the crumb base.
6
Place the springform pan in an ovenproof dish (or grease pan of the oven) filled with hot water so that the water is 2.5-3 cm high. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
7
manufacturer) bake for about 1 hour until the cream hardly wobbles when shaken gently on the springform pan. Then let the cake rest in the switched off oven for about 45 minutes. Remove the cake and remove the aluminium foil.
8
Let the cake cool down in the mould. Cover with cling film - preferably overnight, but at least 5 hours - and place in a cool place.
9
The next day, use a peeler or knife to slice the chocolate into small rolls. Wash and clean the strawberries. Puree half the strawberries with lemon juice and 2 teaspoons of sugar. Halve the rest of the strawberries. Whip 250 g cream until stiff, pour in vanilla sugar.
10
Remove the cake (caution, the base is soft and the cheese mixture is soft and creamy!) from the mould. Spread the cream loosely on top. Shortly before serving, scoop half of the strawberry puree onto the cream and pull it slightly through the cream using a teaspoon.
11
Decorate the cake with the strawberry halves and chocolate rolls. Add the rest of the strawberry puree.